Hospitality | Restaurants
Chef and owner
Trattoria Stefano; Il Ritrovo; Field to Fork; Stefano’s Slo Food Market | Sheboygan
Self-taught chef Stefano Viglietti and his wife, Whitney, opened their first Sheboygan restaurant, Trattoria Stefano, in 1994. Six years later, they opened Il Ritrovo, serving certified Neapolitan pizzas. In 2005, the Vigliettis launched Field to Fork, a cafe and grocery store that features local and organic meats and produce. Their fourth endeavor, gastropub The Duke of Devon, operated for 16 years before closing in 2021 due to staffing challenges. The couple recently relocated the retail component of Il Ritrovo to their newest venture, Stefano’s Slo Food Market.
Education: Bachelor’s, Knox College
Favorite destination: “I love visiting southern Italy, especially the regions of Abruzzo and Puglia.”
Biggest recent success: “I would say the fact that we kept our restaurants open through the pandemic was a great accomplishment. We kept our culture intact and were able to come out the other side in a fairly good position relative to most restaurants.”
What has you most excited for the future: “We are excited that we are bringing a downtown grocery store to a city that hasn’t seen one in decades that is focused on selling local and sustainable products, including grass fed meats, pork and lamb. We are excited about building a stronger community through the use of food and trying to shorten the supply chain between field and fork as much as possible.”
Book recommendation: “Ayn Rand’s ‘Atlas Shrugged’ is a book that changed my perspective on the world when I read it during college.”